Skip to main content
Main

Fumet De Poisson Pour Sauces Brunes--fish Stock for

A fish stock made with onions, parsley roots, bay leaves, thyme, cloves, fish bones, wine, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Fumet De Poisson Pour Sauces Brunes--fish Stock for

Ingredients

Directions

Prepare

  1. Line the bottom of a saucepan with sliced onions, parsley roots and stems, bay leaves, thyme, and cloves.

  2. Place fish bones and trimmings on top.

  3. Moisten with dry white wine and cover the pan.

  4. Let the wine reduce to half, then add water.

Simmer and strain

  1. Bring to a boil, skim, and let simmer for 1 hour.

  2. Strain and set aside for further use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + clovetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Thyme + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,503 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fish bones and trimmings
Provide the main body and gelatin that give the stock its flavour and body.
Dry white wine
Adds acidity and aromatic flavour as it reduces into the stock.
Onions
Contribute sweetness and savoury depth to the stock.
Parsley roots and stems
Add a mild, herbal aromatic background to the stock.

The step that matters

Skimming after the boil. Skimming removes coagulated proteins and fat that rise to the surface as the stock heats. Leaving them in clouds the stock and can give it a muddy, greasy taste.

Swap the onion

How well each one fits the dish's main ingredients (parsley, thyme, clove, fish, white wine):

  1. Shallotfits better
  2. Carrotfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against parsley, thyme, clove, fish, white wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Fried FishFried Fish120 recipesFish CroquettesFish Croquettes81 recipesScalloped CodScalloped Cod69 recipesBroiled FishBroiled Fish68 recipes